Mushroom Hummus

Method5 steps · about 30 min

1. 1

   Step 1: Wipe the Portobello mushrooms (240 g) with a damp cloth to remove dirt and roughly slice. Place in a baking dish with the garlic (1 clove) clove, marjoram (to taste), thyme (to taste), salt (to taste) and pepper.

   Uses 240 g Portobello mushrooms · 1 clove garlic · Salt to taste · Black pepper to taste · Marjoram to taste · Thyme to taste

2. 2

   Step 2: Drizzle generously with olive oil and toss to coat the seasoned mushrooms evenly. Roast in a preheated conventional oven at 200°C (392°F) for 20 minutes.

   Roast mushrooms · 20 minUses Extra virgin olive oil to taste · 240 g Portobello mushrooms with garlic herbs salt and pepper in baking dish

3. 3

   Step 3: Reserve one tablespoon of the roasted mushrooms for garnish and put the rest in a blender. Add the cooked drained chickpeas (170 g), tahini (45 g) and juice of half a lemon.

   Uses 170 g cooked chickpeas · 45 g tahini · lemon juice (juice of half a lemon) · roasted seasoned mushrooms minus one tablespoon reserved garnish

4. 4

   Step 4: Add another drizzle of olive oil, adjust salt (to taste) and blend the mushroom/chickpea mixture into a smooth cream.

   Uses Extra virgin olive oil to taste · Salt to taste · roasted mushrooms cooked chickpeas tahini and half-lemon juice

5. 5

   Step 5: Spoon the hummus into a bowl and top with the reserved roasted mushrooms. Finish with pepper, olive oil, thyme (to taste) and marjoram to taste (to taste). Serve with toasted bread if desired.

   Uses Extra virgin olive oil to taste · Black pepper to taste · Marjoram to taste · Thyme to taste · toasted bread for serving, optional · smooth mushroom/chickpea puree with oil and adjusted salt · one tablespoon reserved from same roasted mushrooms